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This Pumpkin Roll Cake with Mascarpone is a delicious fall dessert. A twist on the classic pumpkin roll recipe, this dessert is filled with both mascarpone and cream cheese and flavored with anise!
This recipe is an Italian-style variation of my mom's Pumpkin Roll recipe. Instead of the classic cream cheese filling, mascarpone is incorporated along with anise.
This Pumpkin Roll Cake would be a delicious addition to your Italian Thanksgiving feast alongside Maple Glazed Turkey and Creamy Pumpkin Alfredo.
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Ingredients to Make this Recipe
- Pumpkin - Either fresh pumpkin puree or canned pumpkin puree can be used for this recipe. However, if using canned, buy 100% pure pumpkin, NOT pumpkin pie filling.
- Mascarpone - This Italian cheese is similar to cream cheese, with a rich, buttery flavor. It's usually sold in an 8-ounce container, so use any leftovers to make Mascarpone Stuffed French Toast or Shrimp Risotto with Mascarpone.
- Cream Cheese - I have used both block and whipped cream cheese to make this recipe. Whipped is much easier to use, but either will work. Bring both the cream cheese and mascarpone to room temperature, and they will mix much more easily.
- Anise - This sweet, aromatic licorice flavor pairs well with the pumpkin. If you don't have it or don't want to use it, replace it with vanilla extract.
Variations to Try
- Add Nuts - Sprinkle chopped pecans, chopped walnuts, or sliced almonds on top of the cream cheese before rolling up the pumpkin roll cake.
- Chocolate Covered - Make a ganache by heating ½ cup of heavy cream on the stovetop until bubbles form on top. Pour it over ½ cup of semi-sweet chocolate chips and let it sit for 30 seconds. Whisk until smooth and pour over the pumpkin roll.
How to Make Pumpkin Roll with Mascarpone Filling
Prep the Pan - Line a jelly roll pan or half sheet pan with parchment paper and generously spray it with baking spray.
Mix the Wet Ingredients - Using a stand mixer or hand mixer, beat the eggs for 5 minutes on high until they are fluffy and a pale yellow color.
Turn the mixer down to low and slowly pour in the sugar. Turn up to medium speed and beat for 2 minutes. Gently stir or fold the pumpkin puree and anise extract into the batter.
Mix the Dry Ingredients - In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
Mix and Bake - Gently fold the dry ingredients into the batter, then pour into the prepared pan. Bake the cake in the oven for about 15 minutes, until the edges are golden brown.
Prep a Towel - While the cake is baking, place a thin kitchen towel on the counter and generously sprinkle it with powdered sugar. When the cake is done, let it cool for 2-3 minutes.
Invert and Roll Cake - Carefully remove the cake from the pan onto the sugar-covered towel. Peel off the parchment paper and gently roll it up with the towel. Let the rolled cake cool completely while you make the filling.
Make the Filling - Combine all the ingredients in a mixing bowl and mix on medium speed until creamy.
Add the Filling - When the cake is cooled, unroll it and spread the mascarpone filling evenly on top.
Re-Roll the Cake - Using the towel to help guide the cake, gently roll it up with the filling on the inside.
Chill and Slice - Wrap the pumpkin roll tightly in plastic wrap and chill for at least 2 hours. When you are ready to serve, remove the plastic wrap and sprinkle the roll lightly with powdered sugar. Slice the roll using a serrated knife and serve!
Amanda's Expert Tips
- Make sure to completely cover the kitchen towel in powdered sugar to help prevent the cake from sticking to it when you roll it up.
- Run a knife around the edges of the cake after baking to make sure it's fully released from the pan before flipping.
- Don't skimp on the chilling time after the roll is completed. If you can, let it chill overnight. It helps both the filling and the cake set together in the roll, so it's easily cut for serving.
Frequently Asked Questions
Either a jelly roll pan or a half sheet pan will work to make a pumpkin roll. A half sheet pan is slightly larger, so the cake will be a bit thinner than if a jelly roll pan is used.
If you don't have a towel that is large or thin enough, use parchment paper or wax paper.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Storage Instructions
Refrigerate the pumpkin roll wrapped tightly in plastic wrap. It will last for 3-5 days, or can be frozen for up to 1 month.
Pumpkin Recipes
If you loved this recipe for pumpkin roll cake with mascarpone filling, check out these other pumpkin recipes that I know you will love too!
Recipe
Pumpkin Roll with Mascarpone
Equipment
- Jelly Roll Pan or Half Sheet Pan
Ingredients
Pumpkin Roll Cake
- 3 large eggs, room temperature
- 1 cup white granulated sugar
- ⅔ cup pumpkin puree, fresh or canned
- 1 teaspoon anise extract
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- powdered sugar, for rolling and servings
Mascarpone Filling
- 4 ounces mascarpone cheese, room temperature
- 4 ounces whipped cream cheese, room temperature
- 4 Tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Pumpkin Roll Cake
- Preheat the oven to 350°F and line a jelly roll pan with parchment paper and spray the paper generously with baking spray.
- In a stand mixer or hand mixer, beat the eggs on high for 5 minutes until fluffy and pale yellow.
- Turn the mixer down to low and slowly pour in the sugar. Increase the speed to medium and beat for an additional 2 minutes.
- Turn off the mixer and fold in the pumpkin puree and anise extract.
- In a separate mixing bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the pumpkin batter and gently fold together until all ingredients are well incorporated and no dry ingredient pockets remain.
- Pour the batter into the prepared sheet pan and spread it around into an even layer.
- Bake the cake in the preheated oven for about 15 minutes, until the cake is cooked through and slightly browned around the edges.
- While the cake is baking, lay a large thin kitchen towel on the counter and sprinkle it generously with powdered sugar.
- When the cake is done baking, let it cool for 2 minutes.
- Carefully run a knife around the edges of the cake to make sure it is released from the sides of the pan and gently turn the cake out onto the towel sprinkled with powdered sugar.
- Remove the paper from the back of the cake and starting on the short side of the cake, roll up the cake with the towel.
- Allow the cake to cool completely, while rolled with up in the towel, while you make the filling.
Mascarpone Filling
- Combine the mascarpone cheese, whipped cream cheese, butter, powdered sugar, and vanilla in a medium-sized bowl. Using a hand mixer or stand mixer, beat on high until ingredients are thoroughly combined and fluffy.
- Once the cake has completely cooled, unroll the cake and spread the filling mixture evenly over the exposed side of the cake.
- Using the towel as a guide, gently roll the cake back up with the filling on the inside. Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or overnight for best results.
- When the cake is completely chilled, remove the plastic wrap and slice into servings.
Notes
- Classic Recipe - Replace the anise extract with vanilla extract, omit the mascarpone cheese, and increase the cream cheese to 8 ounces.
- Nuts - Sprinkle chopped pecans, chopped walnuts, or sliced almonds on top of the cream cheese before rolling up.
- Chocolate - Heat ½ cup of heavy cream in a small pot on the stovetop until bubbles form on top. Pour the heated cream over ½ cup of semi-sweet chocolate chips. Let the mixture sit for 30 seconds and then whisk until smooth. This chocolate ganache can then be poured over the chilled pumpkin roll.
- Storage - Keep it wrapped tightly in plastic wrap in the refrigerator for 3-5 days. It can also be stored in the freezer for up to 1 month.
Frances Bello
Pumpkin roll was delicious. I did not use anise.
Amanda
Thank you so much for trying my recipe, I'm so glad you enjoyed it!